anyone else machine free for food?

hi, I'm having a difficult time finding the simple post that doesn't bring up blenders, dehydrators or supplements, even oils. I agree food texture and time are factors of attraction.

I have an assembly line of patience with either short fermentations in speedy results of juice base, on shelf ripening, colander air drying which works great with i.e. garlic or black olives...

Bigger rack slates provide my veggie crisps if their alteration is told to be healthy like beets when I don't like them soaked for thyroid effect in turn. The leaves are excellent as salty without moisture retained bitterness too. Scallions are delicious with that crunch or raw fresh. But radishes are preferred next day fastest dry, something about those changing instanaeously just left out. Even the bulb is for happy jaw breaking in a week when watched.

Celery is right away. foliage sleep!
Cilantro now or later crumbly on own. Don't powder.

there are other e.g. great but I can't think of them!

I don't put a thing in refrigerator anymore.

I am not with my sprouting right now but miss it and want to restart, yet there are soil/light conditions in recent move.

Currently, I no longer cut until I eat, or it's loosened like in home-made sauerkraut such as bunch cabbage and tomatoes or coconut water from husk.

flax is not ground but gelled (viable) in liquid from a source -- usually in a couple of days.

today, immediately I have dates and avocados under cucumber all getting last softening.

could go on, but was wondering if others take it slow.

I think I've reached a year.

A small sample,
Carolyn Tweet